Cauliflower Shawarma Bowls: Flavor-Packed, Vibrant, and Healthy

Cauliflower Shawarma Bowls bring a delicious and vibrant twist to your meal routine. This recipe combines tender, spiced roasted cauliflower and crispy chickpeas served over fluffy basmati rice, topped with a fresh, herby green tahini sauce. Inspired by Middle Eastern shawarma flavors, it’s a plant-based, gluten-free dish that satisfies both vegetarians and meat-eaters alike.

The magic is in the spice blend—curry powder, paprika, and cumin coat the cauliflower and chickpeas, creating a warm, smoky aroma and bold taste. Roasting brings out the natural sweetness of cauliflower while giving it a slight char that enhances the flavor. The green tahini sauce, made from fresh cilantro, parsley, lemon juice, and garlic, adds a creamy, tangy contrast that brightens every bite.

This bowl is perfect for meal prep, weeknight dinners, or a quick lunch that feels nourishing and indulgent all at once. The customizable toppings like cucumbers and cherry tomatoes add freshness and texture, making it a well-rounded and colorful meal.

Why You’ll Love This Recipe

1. Bold Shawarma Flavors – Spices pack a punch without overpowering the veggies.
2. Plant-Based and Nutritious – Loaded with fiber, protein, and antioxidants.
3. Versatile and Customizable – Swap the rice or add your favorite veggies.
4. Easy Meal Prep Friendly – Makes great leftovers that reheat well.
5. Fresh and Creamy Sauce – The green tahini sauce adds zesty creaminess without dairy.

Ingredients

• Curry powder
• Paprika
• Ground cumin
• Kosher salt
• Black pepper
• Extra-virgin olive oil
• Cauliflower (chopped into florets)
• Chickpeas (canned, rinsed, drained, patted dry)
• Cooked white basmati rice (or grain of choice)
• Optional toppings: thinly sliced cucumber, cherry tomatoes

Green Tahini Sauce

• Fresh cilantro leaves
• Fresh parsley leaves
• Tahini (sesame seed paste)
• Fresh lemon juice
• Minced fresh garlic
• Ground cumin
• Kosher salt
• Black pepper

Variations

Add More Veggies

Roast bell peppers, zucchini, or carrots alongside the cauliflower for extra color and flavor.

Use Different Grains

Swap basmati rice for quinoa, couscous, or cauliflower rice for a low-carb option.

Spice It Up

Add cayenne pepper or chili flakes to the spice mix for a little heat.

Vegan and Gluten-Free

This recipe is naturally vegan and gluten-free, but check tahini brands if strict gluten avoidance is necessary.

Protein Boost

Top with grilled tofu, tempeh, or a fried egg for extra protein.

How to Make the Recipe

Step 1

Preheat oven to 425°F (220°C).

Step 2

In a large bowl, whisk together curry powder, paprika, cumin, kosher salt, black pepper, and olive oil.

Step 3

Add cauliflower florets and chickpeas to the bowl and toss until evenly coated with the spice mixture.

Step 4

Spread cauliflower and chickpeas on a large baking sheet in a single layer.

Step 5

Roast for 25–30 minutes, stirring halfway through, until cauliflower is tender and lightly charred.

Step 6

Meanwhile, prepare the green tahini sauce: combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water if needed for desired consistency.

Step 7

To assemble, place cooked basmati rice in bowls. Top with roasted cauliflower and chickpeas.

Step 8

Drizzle generously with green tahini sauce and add optional toppings like cucumber and cherry tomatoes.

Tips for Making the Recipe

• Pat chickpeas dry to help them crisp up in the oven.
• Don’t overcrowd the baking sheet to ensure even roasting.
• Adjust tahini sauce thickness by adding water a tablespoon at a time.
• Use fresh herbs for the brightest sauce flavor.
• Leftovers taste even better the next day as flavors meld.

How to Serve

Serve these bowls warm or at room temperature, perfect for a nourishing lunch or dinner. Add a wedge of lemon on the side for extra brightness. Pair with warm pita bread or a simple side salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator for up to 4 days.

Freezing

Freeze roasted cauliflower and chickpeas in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat.

Reheating

Reheat roasted veggies in the oven or skillet to maintain crispiness. Warm rice and drizzle with tahini sauce before serving.

FAQs

1. Can I use frozen cauliflower?

Yes, just thaw and pat dry before roasting to avoid sogginess.

2. Is tahini sauce difficult to make?

Not at all! It’s a quick blend of fresh herbs and tahini that comes together in minutes.

3. Can I make this recipe oil-free?

Yes, but oil helps with roasting and flavor. You can use a light spray or omit it.

4. What can I substitute for tahini?

Try sunflower seed butter or a creamy hummus as alternatives.

5. How spicy is the dish?

Mild by default; add cayenne or chili flakes for heat.

6. Can I prepare this meal ahead?

Yes, it’s great for meal prep and leftovers.

7. What grains work best?

Basmati, jasmine rice, quinoa, or couscous all work well.

8. How do I store the green tahini sauce?

Keep it in an airtight container in the fridge for up to 5 days.

9. Can I add meat to this bowl?

Yes, grilled chicken or lamb would complement the flavors nicely.

10. Is this recipe gluten-free?

Yes, naturally gluten-free when served with rice or gluten-free grains.

Conclusion

Cauliflower Shawarma Bowls are a colorful, flavorful, and wholesome meal that brings the bold spices and fresh flavors of Middle Eastern cuisine to your table. Easy to prepare and endlessly customizable, these bowls offer a perfect balance of texture and taste, making them a fantastic option for vegetarians and meat-eaters alike. With the creamy green tahini sauce tying everything together, this recipe will quickly become a go-to for healthy, satisfying meals.

Print